University of Illinois Extension recipe.
Pickled cucumbers add spice and texture to sandwiches and meals. For highest quality pickles, use cucumbers that are no more than 24 hours from the vine. Use “pure” or pickling salt in this recipe. Table salt contains additives that make a cloudy brine and off color pickles.
- 2 to 2 1/2 cups sliced cucumbers, about 1/4inch thick
- 2 1/2 teaspoons pickling salt
- 2 springs fresh dill, about 6 inches long or 1 tablespoon dry dill seed or 1 head of fresh dill
- 2 cloves garlic
- 1/2 cup white distilled vinegar
- 1/2 cup water
Prepare the jar, lid and screwband. Wash them in hot soapy water, rinse well and drain. Combine the sliced cucumbers and 1 1/2 teaspoons of the pickling salt. Toss well. Cover with cold water and let stand for 2 to 3 hours. Drain. In a clean, hot, 1 pint jar, put the dill, garlic, and remaining 1 teaspoon pickling salt. Add the cucumber slices leaving 1/2-inch head space. Push slices down and firmly pack. Combine water and vinegar and bring to a boil. Pour hot vinegar solution over cucumbers. Use a plastic knife or spatula to release air bubbles. Insert knife down the side of the jar and gently push cucumber slices toward the center so that the vinegar solution gets between the slices. Pour on more hot vinegar solution if necessary. Leave 1/2 inch headspace (the space between the rim of the jar and its contents). Wipe the rim. Put the lid and screwband in place. Refrigerate for six weeks before eating.
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